Lentil Soup

• 1 onion
• 1/4 cup olive oil
• 2 carrots
• 2 stalks of celery
• 2 cloves of garlic
• 1 teaspoon of dried oregano
• 1 bay leaf
• 1 teaspoon of dried basil
• 450 grams of crushed tomatoes
• 2 cups of dry lentils
• 8 cups of water
• 1/2 of spinach thinly sliced
• 2 tablespoons of vinegar
• salt for taste
• ground pepper for taste

Directions

heat oil in a large pot over medium heat. Add chopped onions, diced carrots, and chopped celery; cook and stir until onion is soft. Stir in minced garlic, bay leaf, oregano, and basil; cook for another 2 minutes.

Add lentils,  water and tomatoes let rise to a  boil then reduce the heat, and let simmer for at least 1 hour. Once it is ready to serve add the spinach and let it cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, add more vinegar if desired.